NEW ENGLAND CLAM CHOWDER
Make and share this New England Clam Chowder recipe from Food.com.
Provided by Millereg
Categories Chowders
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat.
- Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes.
- Remove from heat.
- Melt butter in heavy large pot over medium heat.
- Add bacon and cook until bacon begins to brown, about 8 minutes.
- Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes.
- Stir in flour and cook 2 minutes (do not allow flour to brown).
- Gradually whisk in reserved juices from clams.
- Add potato mixture, clams, half and half and hot pepper sauce.
- Simmer chowder 5 minutes to blend flavors, stirring frequently.
- Season to taste with salt and pepper.
- (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving).
Nutrition Facts : Calories 648.9, Fat 20.4, SaturatedFat 10.6, Cholesterol 129.4, Sodium 2457.9, Carbohydrate 66.4, Fiber 5.3, Sugar 10.7, Protein 48.4
SKIP JACK CHOWDER
A Better Homes and Gardens Recipe (Oct. '77). An easy, VERY tasty, elegant rich soup. Sophisticated, not necessarily a kids favorite, but very good. Good as an appetizer soup. Cream based soup, but not very heavy. Good for a cold winter's day. One family member asks for this for Christmas every year. Can substitute 1 pint fresh clans or oysters for canned clams.
Provided by mjerusha
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook onion & parsley in butter in butter til tender, not brown.
- Stir in soy sauce, thyme, salt, bay leaf, & hot pepper sauce.
- Add clams/oysters, cook and stir over low heat about 5 minutes (til edges curl).
- Stir in milk and cream.
- Add cheese, stirring until melted.
- Remove from heat; stir in wine.
Nutrition Facts : Calories 431.6, Fat 24.6, SaturatedFat 14.9, Cholesterol 116.8, Sodium 777.4, Carbohydrate 14.4, Fiber 0.8, Sugar 2, Protein 34.1
CLAM CHOWDER LIKE SKIPPERS OR IVARS
This is the Best clam chowder ever! My family and friends can't get enough and it is always a request that I make it, you will not be sorry you tryed it.
Provided by jewelofthevally
Categories Chowders
Time 1h20m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 14
Steps:
- Add your diced potatoes,celery, 1or 2 pk. of french onion soup mix (this will really determine your richness),and the juice from your cans of clams. (leaving the clams to add at the very end of the recipe or they will get chewy) and 1-2 tbl. liquid smoke, now add just enough water to cover maybe an inch over your potatoes and celery. Boil for 10 minute no longer or you won't have any potatoes for your chowder.
- now add the rest of your ingredients, including your clams and simmer on low for at least 1 hours if not longer, (crockpot on low is awesome too) stirring frequently. serve with some tasty sourdough or toasted mauie onion chips, on top.
Nutrition Facts : Calories 345.4, Fat 22.3, SaturatedFat 13.8, Cholesterol 73.4, Sodium 381.5, Carbohydrate 28, Fiber 2.6, Sugar 1.2, Protein 10
NEW ENGLAND CLAM CHOWDER
"I've been to Boston many times over the past few years. During those trips, my mission was to find the best clam chowder in the city," writes Debra Doyle of Avon Lake, Ohio. "I think I found it at Skipjack's restaurant. Theirs is rich and creamy, with just the right amount of potatoes."
Categories Soup/Stew Milk/Cream Onion Potato Bacon Clam Celery Winter Bon Appétit
Yield Makes 8 (first-course) or 4 (main-course) servings
Number Of Ingredients 12
Steps:
- Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
- Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)
COPYCAT SKIPPERS CLAM CHOWDER
Make and share this Copycat Skippers Clam Chowder recipe from Food.com.
Provided by sferle
Categories Low Cholesterol
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- NOTE: Prepare ingredients before starting! Experienced, or quick, cooks can ignore this advice. I'm neither experienced nor quick. If I don't prepare the ingredients before starting the chowder, it's a disaster.
- Bring the bottled clam juice and potatoes to a boil in a medium saucepan over high heat. Reduce heat to medium-low. Cover and simmer until potatoes are tender (about ten minutes). Remove from heat.
- Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown (about 8-10 minutes). Add onions, celery, garlic, and bay leaf. Sautà until vegetables soften, about six minutes.
- Stir in flour and cook two minutes. Do not allow flour to brown.
- Gradually whisk in reserved juices from clams. Add potato mixture, calms, half-and-half, hickory smoke salt, and hot pepper sauce. Simmer chowder to blend flavors, stirring frequently.
- Season to taste with salt and pepper.
- Chowder can be served after as few as ten minutes of simmering, or it can sit on the stove contentedly for hours.
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